2-3 tbsp green chutney
2- 3 tbsp sweet chutney
5 tbsp cooked whole moon dal or cooked white chickpeas
2 tbsp chopped onion
2 tbso chopped coriander leaves
3-4 tbsp sev
3-4 tbsp yogurt mixed with a pinch of salt
1 tsp chaat powder
Mix moong dal, onion and green chutney in a small bowl and keep aside.
Place Papadis on a serving plate.
Place a tsp or two of moong dal on top,
Top with a tsp of yogurt and then little sweet chutney.
Sprinkle sev as much as you like and a pinch of chat powder on each papadi.
Sprinkle coriander leaves on top.
Papadi for Chaats
1 cup all-purpose flour
2 tbsp semolina
2 tsp ajwain
2 pinch baking soda
1 tbsp oil
Salt to taste
Oil for deep frying
Mix flour, semolina, salt, ajwain and baking soda in a bowl.
Add oil and mix well.
Add water little by little to get a stiff dough.
Keep aside covered for 20 mins.
Roll the dough to a big thin circle. No need to dust work surface.
Poke all over with a fork so it doesn’t swell when frying.
Cut medium rounds using a cutter.
Heat oil and fry few at a time in low-medium heat.
The sides can be fried in that shape itself and can be used to make bhel puri.
Drain on a kitchen towel and store in an airtight container.